Meg Recipe Reviews (Pg. 1) - Allrecipes.com (13290102)

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Roasted Cauliflower Soup

Reviewed: Mar. 19, 2011
Just tried this tonight. Really very good. I did modify the recipe a little and used vegetable broth instead of water for a richer flavor. I've been looking for more nutritious, lower calorie recipes, and this really fits the bill. We had this soup with fresh pitas and red pepper hummus for a nice light supper. Thanks for posting it! Will definitely make again.
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Vegan Mac and No Cheese

Reviewed: Mar. 20, 2011
Great recipe! I've been cooking vegetarian for years, but only recently ventured into Vegan. Mac and Cheese was something I was thinking just couldn't be done, but this is really good and soothing. I made the recipe as written. Next time I will make a bit more cheese sauce, and I want to try sprinkling the top with bread crumbs and more yeast and then just broiling for a few minutes to get the pretty golden crust on top while remaining more cheesy/gooey underneath. Thanks for this! It's definitely a keeper.
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2 users found this review helpful

Spicy Vegan Potato Curry

Reviewed: Dec. 16, 2011
This is a really outstanding recipe. The texture is great, it's nice and filling, easy to make, inexpensive, and the big spicy flavor mix just knocks my socks off! The only thing I changed in the recipe was I used frozen peas instead of canned. I will make this again and again. Thanks for a great recipe!
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Vegan Agave Cornbread Muffins

Reviewed: Jul. 17, 2012
This is a great recipe, although if you are looking for a typical dry crumbly cornbread, this is not what you're looking for. I doubled the recipe, used maple syrup instead of agave, and baked for 40ish minutes in an 8x8 pan. Made a delicious, sweet, almost cake like cornbread which was awesome with a spicy vegan red beans and rice. The leftovers were also wonderful the next morning with a little vegan cream cheese and fresh fruit for a great breakfast. I will make this again and again. This one is going into my "favorites" file. Thanks for a great recipe!
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Veggie Pot Pie

Reviewed: Dec. 28, 2012
Great recipe! I altered a few things to suit what I had on hand. Deleted mushrooms, and added 1 cup peas and 1 cup corn, and swapped 1 of the potatoes for 1 small sweet potato. I also upped the corn starch to 1/4 cup after reading other reviewers. I used a recipe for a spelt flour pie crust to up the protein content of the dish a bit. Really delicious and hearty! A perfect supper for a cold winter evening. This one is a real keeper. I like it because this is a good one for using up that little bit of this or that veggie left in the fridge toward the end of the week, too. We will be making this often this winter, I am sure. There's kind of a trick to getting cornstarch to thicken sauces. As a rule of thumb, use 1 Tbsp cornstarch per 1 cup of liquid to be thickened. Make your slurry of equal amounts cornstarch and water ( I just added the soy sauce right into the veggie mixture) Make sure the veggie broth mixture is actively boiling when you stir in the slurry, and keep it boiling for the full 3 minutes after, which thickens the sauce and cooks out any starchy taste. Thanks for a great recipe Pattecake! This one is totally going into my "YUM!" file!
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2 users found this review helpful

Veggie Pot Pie

Reviewed: Dec. 28, 2012
Great recipe! I altered a few things to suit what I had on hand. Deleted mushrooms, and added 1 cup peas and 1 cup corn, and swapped 1 of the potatoes for 1 small sweet potato. I also upped the corn starch to 1/4 cup after reading other reviewers. I used a recipe for a spelt flour pie crust to up the protein content of the dish a bit. Really delicious and hearty! A perfect supper for a cold winter evening. This one is a real keeper. I like it because this is a good one for using up that little bit of this or that veggie left in the fridge toward the end of the week, too. We will be making this often this winter, I am sure. There's kind of a trick to getting cornstarch to thicken sauces. As a rule of thumb, use 1 Tbsp cornstarch per 1 cup of liquid to be thickened. Make your slurry of equal amounts cornstarch and water ( I just added the soy sauce right into the veggie mixture) Make sure the veggie broth mixture is actively boiling when you stir in the slurry, and keep it boiling for the full 3 minutes after, which thickens the sauce and cooks out any starchy taste. Thanks for a great recipe Pattecake! This one is totally going into my "YUM!" file!
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0 users found this review helpful

 
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